Heart-stuffed shells in lemon ricotta Béchamel from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 125) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on November 11, 2021

    I found this to be fine - a bit too rich and I felt that the taste of the romano overpowered the artichokes a bit too much. A lot of work for a perfectly fine but not brilliant outcome. The tarragon and lemon zest would probably be a good addition, though I prob won't make this again.

  • Meags on July 23, 2021

    This was delicious! I couldn't find 12 oz artichoke hearts, so I used two 8 oz pkgs.

  • MissKoo on December 21, 2020

    This was a perfect main course for guests who aren't vegetarian but prefer eating that way when possible. The flavors are amazing. This is the second time I've made it, and this time followed jzanger's suggestions to add lemon zest and tarragon. Also sprinkled individual portions with both fresh parsley and fresh tarragon before serving. A good New Zealand Sauvignon Blanc goes very nicely with it, and served Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette (Gourmet/Epicurious) before the main course for a bitter offset to the richness of this dish.

  • BasicStock on November 10, 2017

    A great vegetarian pasta dish. I like jzanger's comments about adding lemon zest and tarragon to the dish as I did think it could use another flavour accent and also her comment about increasing the temperature and browning at the end. I didn't put the ricotta in the sauce as I'm a bit dubious about my ricotta experiences, so added some parmesan. I would make this sauce again and use it with a different mixture in the shells or in some manicotti, I think a seafood combination would be delicious too.

  • jzanger on February 27, 2013

    Delicious...I used the contents of two drained cans of artichoke hearts instead of the frozen hearts. This filled 22 shells. The sauce needed lemon zest and I crumbled a pinch of dried tarragon on the top. Tarragon added a really great dimension of flavor and I'd do that again. Baked at 375 and used the broiler for a minute at the end to provide some browning.

  • louie734 on February 10, 2013

    This was so good made (almost) exactly as described - I did have trouble getting the wine to cook down until "completely gone" because the artichokes were releasing liquid - next time I'll throw in the wine after the veggies are removed to the food processor, then quickly deglaze and throw in the reduced liquid. Surprisingly, I was done with prep and ready to bake in about 40 minutes. I did use 2 pans instead of Deb's suggestion of wiping out the same pan after completion of each step, this saved me time but made more dishes. I made 20 shells and used 2 8-ounce packages (couldn't find 12-ounce packages) of frozen artichoke hearts, but otherwise kept all other ingredients the same. Served with a sharp parsley salad (Parsley and Barley Salad from Jerusalem - leave out the feta), warm bread, and the rest of the white wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Kate Cooks the Books

    Just because it’s got a French name doesn’t mean it’s out to mock you. It’s also a completely satisfying vegetarian main dish that can be pulled off on a week night.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.